Walk in interview for Sous Chef

Walk in interview for Sous Chef. Currently we are looking for Sous Chef for our company. location Dubai. Interested Candidates Can submit their Application, Once you submit Your Resume/CV, your qualifications will be reviewed If selected for an interview, you will be contacted by a member of recruiting team to schedule an interview.

Job Duties and Responsibilities :
• Ensure consistent and smooth running of food production.
• Ensure effective and sufficient stock purchase, its receipt and storage.
• Ensure that working areas are always kept clean.
• Assist other kitchen staff as the need arises.
• Supervise performance of self and kitchen staff to ensure proper execution of recipes.
• Perform administrative tasks as communicated by superiors, including but not limited to, temperature control records and time sheets, PIC forms, batch production, wastage and staff food logs.
• Stores unused food items properly to minimise waste and maximize quality.

• Ensure that required standards are adhered to in the production and preparation of food in quality, quantity, and safety.
• Work towards exceeding expectations by encouraging and promoting high level of service.
• Ensure all complaints, inquiries and suggestions by customers are attended to, then recorded for handover to senior chef.
• Resolve possible disputes within the kitchen and report any unresolved issues.
• Consistently promote good team spirit
• Ensure that the kitchen staff work harmoniously to ensure timely production of quality food.
• Run the pass in the absence of Head Chef and Sous chef, ensuring proper arrangement and garnishing of food.
• Monitor the quality and quantity of food prepared, checking daily.
• Assist in training new kitchen staff.

Job Requirements and Qualifications :
• Passion for food: enjoy the process of food preparation and creative thinking, always researching to enhance skill set.
• Good sense of business; to be efficient and cost-effective.
• Effective communication skills
• Ability to understand, manage and work within budget boundaries set out.
• Ability to cope under stressful conditions.
• Strong leadership skills
• Attention to details: adherence to specific ingredients and measurement for various menu items.
• Ability to make quick decisions
• Ability to be creative and willing to try something new.
• Ability to handle criticisms from customers and senior chefs.
• Full knowledge of menu items and specials.

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